Trim, peel, and cut cucumber into 1/2'' dice.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat chicken dry. Season both sides with chile and cumin rub, paprika, and 1/2 tsp. salt.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Transfer chicken to a clean cutting board. Rest, at least 5 minutes.

Wipe pan clean and keep over medium heat. Pan will be hot! Use caution.

Add 2 tsp. olive oil and couscous to hot pan. Stir occasionally until slightly toasted, 2-3 minutes.

Add 2 3/4 cups water and 1/2 tsp. salt. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until couscous is tender, 6-8 minutes.

Remove from burner. Stir in softened butter and apricots until combined.

After 5 minutes, or once chicken is cool enough to handle, coarsely chop.

In a mixing bowl, combine cucumbers, tomatoes, white portions of green onions, dressing, and a pinch of salt. Set aside.

In another mixing bowl, combine hummus and 1 Tbsp. water. Set aside.

Plate dish as pictured on front of card, topping couscous with chicken and cucumber salad. Garnish with hummus, pita chips, and green portions of green onions. Bon appétit!